One of my favorite restaurants in Seattle Petite Toulouse serves a cauliflower soup with creme fraiche and crabmeat. I have ordered it every time I have gone there. I figured if I could make it I could order something else on the menu since they have a huge menu and so many things look good.Obviously I still cannot figure out how do use my recipe app, anyway here’s the recipe I made it up as I went. I will say they it was just what I wanted tastes very similar to the one at the restaurant and I will make this again.
You will need
1/4 cup Coconut oil
2 T olive oil
1/2 pound shrimp
1 T blackened spice mix
2 T butter
1/2 cup creme fraiche
Truffle oil to taste ( make sure its soy free)
4 cups chicken broth you may need more or less depending on the amount of cauliflower
First roast a head of cauliflower
Roast the cauliflower, coconut oil, olive oil, salt and pepper in a roasting dish in oven at 375 degrees for 45 minuets. Stir a couple of times. If I’m cooking something else I just throw it in at whatever temperature and make it work.Pat dry shrimp
Coat in blackening spices
Cook in melted butterIn a blender take cauliflower, chicken broth and creme fraiche and blendHeat soup over stove
Garnish with truffle oil
Make this you will not regret it. Let me know if you made it and if you liked it.